This pumpkin chickpea curry is one of my absolute staple dinners, and it’s actually one of the first recipes I shared on the blog. I make it regularly, so I thought it was about time I updated the photos. I’m still no top-notch food stylist, but believe me, it looks much more appealing now!
Ingredients List
- Pumpkin (approx 1kg)
- 2 onions
- 2 cloves garlic
- Piece of ginger (approx thumb sized)
- Fresh chili (or 1 tsp chili flakes)
- 2 tsp curry powder
- 1 tbs mustard seeds
- 1 tsp cumin
- 1 tsp turmeric
- Can of coconut milk
- 1 cup veggie stock
- Can of chickpeas (drained and rinsed)
- Juice of half a lime
- Coriander and lightly toasted cashews to top (optional)
Steps
- Dice the pumpkin into roughly 2cm cubes
- Dice the onion and chilli (remove the seeds if you want it less spicy)
- Finely dice the ginger and garlic
- Heat oil in a saucepan then add mustard seeds and chili. Stir until the mustard seeds start popping
- Add the onions and cook for approximately 5 minutes
- Add the ginger and garlic and cook for another minute
- Add the cumin, turmeric and curry powder and stir to combine
- Add the pumpkin and stir through
- Pour in the coconut milk, followed by the stock and chickpeas
- Stir to combine all ingredients then cover and simmer for 20 minutes
- Once sauce has thickened and pumpkin is soft add the lime juice and then serve with rice
- Sprinkle with fresh coriander and toasted cashews to serve
This pumpkin chickpea curry is creamy and filling, making a perfect autumn dinner option. Plus, it’s vegan friendly and gluten free so excellent for people with dietary requirements as well. It’s also super cheap to make, so it’s a good one for the end of the pay-cycle too!
You can make this as spicy as you like as well – just up the chilli content if that’s your thing! I usually go for a medium heat personally, but play around see what’s your favourite. I also usually keep a few serves in the freezer for after long days at work. Then all I need to do is pop some rice on and dinner is ready!
Who’s keen for some pumpkin chickpea curry?
Share the Love
I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life! 9 Comments on Recipe: Pumpkin Chickpea Curry
1Pingbacks & Trackbacks on Recipe: Pumpkin Chickpea Curry
-
[…] Check full recipe at […]
Erica @ Addicted to Handmade
June 3, 2013 at 11:48 am (11 years ago)Sounds yum. I have most of those things in my cupboard… might have to give it a go this week!
I Spy Plum Pie (admin)
June 4, 2013 at 2:43 pm (11 years ago)Let me know what you think!
Christie @ Fig & Cherry
June 3, 2013 at 6:14 pm (11 years ago)Oh I love the mustard seeds in this! Have got some I need to use up in the cupboard that are destined for this! 🙂
I Spy Plum Pie (admin)
June 4, 2013 at 2:43 pm (11 years ago)They are great aren’t they! I particularly love the popping noise they make in the pan!
Lisa @ Greek Vegetarian
June 3, 2013 at 11:09 pm (11 years ago)I love curry but I’m a wimp when it comes to chilli! Gotta be nice and mild for me 🙂 Gorgeous creamy curries and hearty soups are my favourite winter meals.
I Spy Plum Pie (admin)
June 4, 2013 at 2:44 pm (11 years ago)If you do this without any of the chili seeds then it’s nice and mild, so you’ll be right! This Melbourne weather is definitely calling for curries and soups isn’t it?!
Lisa @ Greek Vegetarian
June 6, 2013 at 6:25 pm (11 years ago)Yep, that’s usually how I treat my chillis! And the seeds inevitably end up in Tony’s mouth! He’ll eat them straight off the chopping board – his tolerance for chilli is WAY higher than mine!!
I Spy Plum Pie (admin)
June 6, 2013 at 6:37 pm (11 years ago)Woah that’s impressive! Surely the seeds don’t taste like much though?!